Beer Banter

Charcoal Salmon


  • 2 medium Salmon fillets w skin
  • 1 tsp olive oil
  • 2 tsp cracked black pepper
  • 1 tsp pink Himalayan salt 
  • 1 tsp paprika
  • 1 tsp ground dill seed 
  • 1 tsp coriander 


  1. Mix together dry ingredients to create the seasoning.
  2. Brush each Salmon fillet with 1/2 tsp of olive oil, then rub in the seasoning covering each side evenly
  3. Grill salmon over coals for 6 minutes each side (skin side first). Close the kettle lid for the final minute to finish it off.
  4. Remove from grill and serve immediately. Pair with a bottle of Duel Hoppy Lager. 

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